期刊
MOLECULES
卷 23, 期 5, 页码 -出版社
MDPI
DOI: 10.3390/molecules23051139
关键词
Brassicaceae vegetables; cruciferous vegetables; phenolic compounds; antioxidant activity; UHPLC-MS; MS; principal component analysis
资金
- National Research Foundation, Prime Minister's Office, Singapore, under its Competitive Research Programme [NRF-CRP16-2015-04]
- Centre for Environmental and Occupational Health Research [R-608-000-000-720]
- NUS Secondment Funds [706-000-005-133]
- Natural Science Foundation of Jiangxi Province of China [20171ACB20039]
The phenolic profiles of 12 cruciferous vegetables (pakchoi, choysum, Chinese cabbage, kailan, Brussels sprout, cabbage, cauliflower, broccoli, rocket salad, red cherry radish, daikon radish, and watercress) were studied with UHPLC-MS/MS. Antioxidant activity and total phenolic content (TPC) were also evaluated. A total of 74 phenolic compounds were identified, including 16 hydroxycinnamic acids and derivatives, and 58 flavonoids and derivatives. The main flavonoids identified were glycosylated quercetin, kaempferol and isorhamnetin, and the main hydroxycinnamic acids were ferulic, sinapic, caffeic and p-coumaric acids. Principal component analysis (PCA) revealed that the distribution of phenolic compounds in different genera of cruciferous vegetables was in accordance with their conventional taxonomy. The DPPH, ORAC and TPC values ranged from 1.11 to 9.54 mu moles Trolox equivalent/g FW, 5.34 to 32.92 mu moles Trolox equivalent/g FW, and 0.16 to 1.93 mg gallic acid equivalent/g FW respectively. Spearman's correlation showed significant (p < 0.05) positive correlations between TPC, flavonoids and antioxidant activity.
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